Making Auntie Anne's Pretzels At Home | But Better

1. In a large bowl, whisk the warm water and yeast. Add the brown sugar and whisk until dissolved. Cover with plastic wrap and let it sit at room temperature for about 5 minutes.
2. In a separate large bowl, whisk together the flour and salt. 
3. Whisk the oil into the yeast mixture until well combined. Gradually whisk in the flour mixture. Knead in the bowl by hand until smooth, about 5 minutes. Transfer the dough to a work surface and shape into a ball. Grease the bowl with oil, place the dough back inside and cover with lightly greased plastic wrap. Let it rise at room temperature until doubled in size, about 1.5 hours.
4. Punch down the dough to release the gas and transfer to a clean work surface. Divide the dough into 12 to 14 even pieces. Roll each piece into a tight, taut ball. Arrange the balls of dough onto a large half sheet tray and allow to rest at room temperature for ten minutes, covered with an identical half sheet tray, inverted.
5. Preheat the oven to 450°F.
6. Working with one ball of dough at a time, use both hands to roll and stretch it out into a  13 to 14” rod with tapered ends. Bring the ends together, twist once, and press the pointed tips into the dough to create the pretzel shape. Repeat with the remaining dough and space them out on silicone mat-lined baking sheets.
7. Fill a large non-reactive bowl, such as metal or glass, with the filtered water.  Slowly whisk in the lye until fully dissolved. Carefully transfer to a non-reactive 9x13”  baking dish. 
8. While wearing protective gloves, gently dip the pretzel into the lye bath and let it soak for a few seconds. Carefully transfer it to a silicone mat-lined baking sheet. Generously sprinkle flaky salt on top. Repeat with remaining dough, fitting up to 4 pretzels on each tray. 
9. Bake until puffed and dark golden brown, between 10 to 15 minutes.  Immediately brush the tops with melted butter, and let it rest until they’re cool enough to handle, but still warm.

Cinnamon Sugar Topping:

• After the pretzels are coated in lye, skip the salt topping, and bake in a preheated 450°F oven for 10 to 15 minutes.
• In a medium bowl, whisk together the sugar, brown sugar, and ground cinnamon until well blended. Transfer to a 9x13” baking dish. 
• In a large saute pan, melt the salted butter over medium heat.
• When the pretzels are cool enough to handle, coat entirely in warm butter, and then quickly toss in the cinnamon sugar until they’re completely covered.